Benefits of Eating Fish - Part 2

Although these new studies helped to settle the question of the risks of eating seafood there doesn’t seem to be a consensus about the benefits of eating fish. In a recent study published in the British Medical Journal the researchers found no overall decrease in heart disease risk or cancer from eating omega-3 fatty acids.

Scientists are able to point to the large power plants that produce electricity and that also release mercury that is dumped into the oceans and fresh water environments. The mercury accumulates through the food chain and reaches the people who eat the fish.

In a 2004, analysis by a graduate of the Department of Nutrition found strong evidence for the cardiovascular benefits of fatty acids from fish and supplements and on blood lipids. The American Heart Association recommends that you eat at least 2 servings of fish each week to lower your risk of coronary heart disease. Their recommendations are that you eat salmon, trout and herring that is baked or poached without adding additional saturated fats or trans fatty acids. (3)

The benefits of eating fish outweigh the risks according to several studies. And the benefits of eating fish help to protect your heart and circulatory system from disease, stroke and heart disease.

References:

(1) Washington Post: Benefits of Fish Exceed Risks

http://www.washingtonpost.com/wp-dyn/content/article/2006/10/17/AR2006101700475.html

(2) Institute of medicine: Seafood Choices: Balancing Benefits and Risks

http://www.iom.edu/Reports/2006/Seafood-Choices-Balancing-Benefits-and-Risks.aspx

(3) Journal of Nutrition: The Omega-3 Fatty Acid Nutritional Landscape: Health Benefits and Sources

http://www.ncbi.nlm.nih.gov/pubmed/22323763

Resources:

MayoClinic: Omega-3 in Fish: How Eating Fish Helps Your Heart

http://www.mayoclinic.com/health/omega-3/HB00087

CNN: The Benefits of Eating Fish

http://www.cnn.com/2007/HEALTH/07/11/pl.fish/